Chicken Satay with Rice and Sesame Salad

Chicken Satay with Rice and Sesame Salad

Ready in 35 minutes • Serves 5
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, December 23, 2018.
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Ingredients

Rice

  • 2 cups jasmine rice
  • 3 cups water ^

Chicken

  • 1 pack chicken thighs
  • 3 Tbsp soy sauce ^
  • ½ Tbsp sesame oil ^

Sesame Salad

  • ½ iceberg lettuce *
  • 1 carrot
  • ½ telegraph cucumber *
  • 1 pack mung bean sprouts
  • ½ Tbsp sesame oil ^

Satay Sauce

  • ½ tsp finely grated ginger
  • 2 Tbsp soy sauce ^
  • 2 packs smooth peanut butter
  • 2 Tbsp sweet chilli sauce ^
  • 165ml coconut cream

Steps

  1. Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with lid, reduce to lowest heat and cook for 12 minutes. Turn off heat and steam, covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Cook chicken Pat chicken dry and season. Heat a drizzle of oil in a fry-pan on medium heat. Cook chicken for 5-6 minutes each side, until cooked through. Add soy sauce and sesame oil to pan with chicken and cook for a further 1 minute, until chicken is coated. Rest, covered. Roughly chop rested chicken.
  3. Prep salad Shred lettuce; grate carrot; dice cucumber 1cm. Add all to a bowl with remaining sesame salad ingredients and toss to combine. Season.
  4. Make sauce Combine all satay sauce ingredients in a small pot on low heat and whisk until smooth. Bring to a simmer then cook for 2-3 minutes, until thickened slightly.
  5. Serve rice topped with chicken and satay sauce. Serve sesame salad on the side.

Nutritional Information

Energy 2752 kj
658 kcal
Protein 31.1g
Carbohydrate 47.9g
Fat 38.1g